Grilled polenta with Italian sausage and mozzarella
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 629, total fat 40 G., saturated fats G., proteins 26 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 629, total fat 40 G., saturated fats G., proteins 26 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.
Grilled polenta with Italian sausage and mozzarella - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 tube (500g) prepared polenta, cut into 8 slices (polenta recipe)
- 240 g chilled sweet or hot Italian sausage, casing removed
- 180 g cremini mushrooms, diced
- 2 cloves garlic, minced
- 1 can (800 g) of canned peeled whole tomatoes in their own juice, mashed
- Coarse salt and freshly ground pepper
- 2 tbsp chopped fresh parsley, plus extra for sprinkling
- 230 g sliced mozzarella
- 2 tbsp. l. grated parmesan cheese
We recommend
Recipes with similar ingredients: polenta, kupaty (fried sausages), Crimini mushrooms, garlic, tomatoes, parsley, mozzarella cheese, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat a roaster or oven with a grill. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add polenta and fry until golden brown, about 3 minutes per side. Transfer to a serving platter.
- Add the sausage meat to the same pan and cook, stirring and breaking up the meat with a wooden spoon, for about 3 minutes, until browned. Add the mushrooms and cook, stirring occasionally, for about 3 minutes, until softened.
Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 teaspoon of salt and 1/2 teaspoon of pepper, and bring to a boil. Reduce the heat and continue cooking for another 5 minutes, until the mixture thickens. Stir in the parsley. - Place polenta slices on top of the sauce. Then add mozzarella slices and sprinkle with Parmesan. Grill the polenta until golden brown, about 3 minutes. Sprinkle with plenty of parsley and season with pepper to taste.
Categories:
Similar recipes
